Easy Salty & Sweet Candy Corn Rice Krispie Treats
These easy Candy Corn Rice Krispie Treats are a great way to start the holiday season off right! Melty marshmallows, butter, and real vanilla extract hold crispy Frosted Rice Krispies Cereal together for a fast, yummy, gluten-free special snack.
Add salted sunflowers seeds, caramel bits, harvest corn, and candy corn. Then top it all off with ribbons of melted dark chocolate…Ooey Gooey sweetness for all your spooky creatures!
MORE SWEET FALL FAVORITES👇
- Sweet and Salty Confetti Rice Krispie Treats
- Easy Pumpkin Chocolate Chip Cookies
- Pumpkin Muffins with Oat-Butterscotch Topping
SWEET & SALTY CANDY CORN RICE KRISPIE INGREDIENTS
Candy Corn Rice Krispie Treats are a perfect gluten-free alternative to a standard cake cookie. They are loved by kids as well as adults and can be dressed up or down to fit any occasion.
- Frosted Rice Krispies Cereal
- mini marshmallows
- real butter
- real vanilla extract
- harvest corn
- candy corn
- caramel bits
- salted sunflower seeds
- dark chocolate chunks
- chocolate sprinkles
STEPS FOR CANDY CORN RICE KRISPIES TREATS
STEP ONE – Melt 1.5 sticks of real butter over a medium heat…be careful not to burn the butter.
STEP TWO – Add 2, 10 oz. packages of plain mini marshmallows to the melted butter. Stir with a rubber spatula until marshmallows are just melted with a few semi-melted marshmallows left.
STEP THREE – Turn the heat off and add the real vanilla to the marshmallow mixture, stir until just incorporated.
STEP FOUR – Add the Rice Krispies Cereal and remaining 1/2 cup of marshmallows to the mixture and just stir to combine.
Tip: Stop here if you just want simple gooey, yummy and crunchy treats!
STEP FIVE – Add the sunflower seed kernels, caramel bits, harvest corn, and candy corn. Stir to just combined.
STEP SIX – Scoop out big scoops of the mixture into a 9″x13″ glass, metal, or ceramic pan lined with parchment paper. Press gently with buttered or greased hands until all the mix is formed to the pan. Sprinkle with chocolate candy sprinkles.
STEP SEVEN – Melt a cup of the dark chocolate chunks in a microwave-safe bowl in 20-second intervals until melted and smooth. Stir in between each interval. Place in a corner of a small plastic freezer bag. Close and snip end. Drizzle melted chocolate on top of rice krispie treats in desired pattern and amount.
Tip: Let your Rice Krispies Treats set out at room temperature for a couple of hours or place in the refrigerator until serving time. Let them come back to room temperature after cutting in order to soften them back up.
EXTRA TIPS FOR THE BEST CANDY CORN RICE KRISPIE TREATS
- Rice Krispie Treats can easily be made in the microwave. In a microwave-safe large bowl melt the butter. Add the marshmallows to the melted butter and microwave in short intervals. In between intervals stir mixture. Continue until everything is just melted. Add vanilla and stir. Then add Rice Krispies and stir to just combined. Spread out in the pan and let sit for a bit.
- Add Chocolate Chips for Chocolate Rice Krispie Treats. Add about a cup or more of chocolate chips to the melted marshmallows. Stir until melted. If you want them more chocolatey add more chips.
- Pop these in the fridge for about an hour to make them easier to cut into squares.
- Line the pan with parchment paper for easy cutting. Use the “paper handles” from the parchment paper for easy lifting of the whole square. Place on cutting board and cut…easy peasy!
FUN KITCHEN GADGETS FOR EASY CANDY CORN RICE KRISPIE TREATS
Best Sweet and Salty Candy Corn Rice Krispie Treats
Ingredients
- 9 cups Frosted Rice Krispie Cereal 1 medium box
- 2 bags mini marshmallows, reserve 1/2 cup 2, 10 oz bags
- 1.5 sticks real butter
- 1 tbsp real vanilla extract more or less to taste
- 1/2 cup harvest candy corn more or less to taste
- 1/2 cup candy corn more or less to taste
- 1/2 cup caramel bits more or less to taste
- 1/2 cup salted sunflower seeds more or less to taste
- 1 cup dark chocolate chunks melted
- chocolate sprinkles more or less to taste
Instructions
- STEP ONE – Melt 1.5 sticks of real butter over a medium heat…be careful not to burn the butter.
- STEP TWO – Add 2, 10 oz. packages of plain mini marshmallows to the melted butter. Stir with a rubber spatula until marshmallows are just melted with a few semi-melted marshmallows left.
- STEP THREE – Turn the heat off and add the real vanilla to the marshmallow mixture, stir until just incorporated.
- STEP FOUR – Add the Rice Krispies Cereal and remaining 1/2 cup of marshmallows to the mixture and just stir to combine.
- STEP FIVE – Add the sunflower seed kernels, harvest corn, and candy corn. Stir to just combined.
- STEP SIX – Scoop out big scoops of the mixture into a 9"x13" glass, metal, or ceramic pan lined with parchment paper. Press gently with buttered or greased hands until all the mix is formed to the pan. Sprinkle with chocolate candy sprinkles.
- STEP SEVEN – Melt a cup of the dark chocolate chunks in a microwave safe bowl in 20 second intervals until melted and smooth. Stir inbetween each interval. Place in a corner of a small plastic freezer bag. Close and snip end. Drizzle melted chocolate on top of rice krispie treats in desired pattern and amount.
- ENJOY!!!
